Absolutely love my cast iron pans. I cook everything in them, and if they are cured correctly nothing sticks. They last forever, and if you find the great old ones at flea markets and yard sales all the time. Best thing if you cook something acidic in them they add well needed iron into your diet.
I would definitely use the par-cooked bacon wrap. It lends moisture to your tenderloin so it doesn't turn out too dry. Just don't overcook it.
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